Dal With Poached Eggs, Cilantro and Yogurt by Amaryll Schwertner, wsj: Dal, an aromatic, soupy stew, is a staple of the India. Made with legumes that have been flavored with peppy spices ( like ginger and coriander), it's often eaten plain or spooned over basmati rice. Here, a thick red lentil dal is brightened with tart plain yogurt and fresh cilantro leaves. A flavorful dish whose crowning glory is a pair of just-set poached eggs, it makes India's go to food ideal for brunch. #Dal#Eggs

Yum. Parmesan Gremolata Smashed Potatoes 2 lbs. fingerling potatoes, scrubbed clean 1/2 cup olive oil (or less) 1 tsp sea salt 3 cloves garlic, peeled, crushed, and minced 1/2 cup fresh flat-leaf parsley, minced (should be about 1/4 cup when minced) 1 lemon, grated zest of 1/4 cup Parmesan cheese, grated Preheat oven to 400°F. Place the potatoes in a large saucepan and cover with water (about an inch higher than the potatoes). Bring to a boil and simmer until the potatoes are cooked through (about 15 minutes for these little potatoes). Drain the potatoes and let dry in a colander or on a kitchen towel. Drizzle a little olive oil on a shallow rimmed baking sheet. Place the potatoes on the baking sheet in a single layer, making sure to get some oil on the base of each potato, and gently press each potato flat with the flat side of a meat tenderizer or a heavy-bottomed drinking glass to about 1/2- to 3/4-inch thickness. Drizzle the olive oil over the smashed potatoes and then sprinkle salt over the potatoes. Roast for 30 minutes, flipping the potatoes over at 15 minutes with tongs or a spatula. While the potatoes are roasting, mix the garlic, parsley, lemon zest, and Parmesan cheese together in a small bowl. When the potatoes are done, remove them from the oven, and toss them in a large bowl with the Parmesan-gremolata. Serve hot. Serves 4 as a side dish.

{lemon #chicken orzo #soup #recipe} #spring #summer #maindish

Lemon Chicken Soup - My Son's Favorite Food!

lemon orzo soup

Lemon chicken and spinach orzo soup

Lemon orzo chicken soup

Lemon Chicken Orzo Soup . . . this was unreal. i baked my chicken with some thyme and lemons and it was good (i don't have a pressure cooker). definitely doubling this recipe next time. lemon is soothing on the throat if you aren't feeling well.

Passionfuit tart using original Andy Harris Lemon Tart recipe from Gourmet Traveller. To make a passionfruit tart, instead of 90 mls of lemon juice I used 70 mls of passion fruit juice and 20 mls of lemon juice.

passionfruit and lemon #food #yummy food

passionfruit and lemon tart by Jillian Leiboff :: To make a passionfruit tart, instead of 90 mls of lemon juice I used 70 mls of passion fruit juice and 20 mls of lemon juice.

Teriyaki Salmon with Sriracha Cream Sauce: This turned out amazing. We did it without stuffing with cream cheese. Lots of marinade left over. We quartered the sriracha sauce and omitted the condensed milk. There was a ton left over because we don't use that much. Instead of a cup you could probably use 1/8 cup and still have a lot.

Pumpkin Truffles
Pumpkin Cream Cheese Truffles
Ingredients:
½ cup white chocolate chunks or chips
2 cups white chocolate almond bark (I think I used around 4-5 cubes)
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
Directions:
Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
adapted from Whole Foods

Pumpkin Cheesecake Truffles - I made these and they were a huge hit! I had to modify the recipe because they didn't taste pumpkiny enough so I doubled the cream cheese and pumpkin and added extra spices. Also, they were a little sweet so next time I will use half Baker's white chocolate and half white chocolate Chippits for the coating.

Breakfast for a crowd: Perfectly cooked, shaped eggs - and you can bake a whole lot simultaneously: Just grab a muffin tin and and very lightly oil each spot in the tin with either butter or spray oil. Then crack an egg in each muffin area! Stick these in a 350 degree oven for about 15-20 minutes. Put on a English muffin, with shredded cheese. Can be frozen and reheated. Brilliant!

Cook eggs in a muffin pan for breakfast egg sandwiches. Make egg muffin breakfast sandwiches that can be frozen and reheated

Baked Egg Muffins ~ Very lightly oil each spot in a muffin tin with either butter or spray oil. Crack an egg in each spot & bake at 350 degree for about 15-20 minutes. Slice English Muffins and toast for about 10 in the oven. When done, make sandwiches (with cheese if desired) and freeze for quick and easy breakfasts.